Pere Magloire

Père Magloire has been making high-quality calvados and calvados Pays d’Auge apple brandies since 1821. The name comes from Dominique Magloire, a Norman innkeeper who was renowned for serving quality calvados. Calvados production is split into three distinct zones, or appel­la­tions: Calvados, Domfrontais, and Pays d’Auge. The latter is where Père Magloire is based and benefits from an oceanic climate with a low amplitude of temperatures, as well as clay and limestone soils. Eau-de-vie from Calvados Pays d’Auge also must exclusively be double distilled in copper pot stills. The production of Père Magloire Calvados starts in the Pays d’Auge Norman orchards, where over a hundred different varieties of apples thrive. Cellar master Jean-Luc Fossey takes an approach to ageing the calvados that ensures the stock is roasted from wet or dry cellars and favours French oak for its big grain and looser texture that lets the quality of the spirit shine.